3. Morning Glory Fizz

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In Harry Johnson’s Bartender’s Manual, published in 1888, you’ll read that this bold Scotch breakfast curative is “a grand picker-upper and will give a good appetite and quiet the nerves.” Nearly forgotten outside of establishments dedicated to the fine old art of the cocktail, this is an order likely to earn you a blank stare from a barkeep. But good Scotch cocktails are hard to come by, and this is one of them. Our solution: make one at home, brunch preparty-style.

In a mixing glass, combine juices, simple syrup and egg white. Shake without ice to emulsify the egg. Add Ballantine’s and ice; shake vigorously. Strain into and Old-Fashioned glass (no ice) rinsed with absinthe. Run the twist around the rim of the glass; drop it in. Variation: Substitute Ballantine’s for Talisker 10 Year Old (or smoky single malt of your choice)